Chicken Chili



  • 1 rotisserie chicken, skin removed and meat cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 Pasilla peppers, cut into one inch chunks (remove most of the seeds, keep a small amount)
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons cumin
  • 3 teaspoons dried oregano
  • 3 teaspoons chili powder
  • 3 cans Canellini beans, drained and rinsed
  • 5 cups reduced sodium chicken broth
  • 1 28-ounce can whole plum tomatoes (juice and tomatoes, cut tomatoes into pieces)


  1. Heat olive oil in crock pot insert on stove. Add onion and sauté until onion starts to soften and become translucent, about 5 minutes. Add garlic and cook for 45 seconds.
  2. Add beans, 1-1/2 teaspoons kosher salt, cumin, oregano, and chili powder and stir together.
  3. Add chicken, pasilla peppers, chicken stock, tomatoes, and 1-1/2 teaspoons kosher salt. Stir.
  4. Set crock pot insert back into base and set to high for four hours or low for 6-8 hours.


Until next time, Kris